- As an experienced chef and cooking instructor, I love this take on twice-baked potatoes.
- This recipe calls for mascarpone and chives, but no milk or sour cream.
- The side dish can be served straight out of the oven or made ahead of time.
I’ve been a professional chef for over 15 years, yet I still remember my first taste of a twice-baked potato at my aunt and uncle’s home on Christmas.
From the crispy, flaky outer shell to the creamy, rich interior that combined into one perfect bite, I was instantly hooked. This side dish is individually preportioned for ease of serving and can mostly be made in advance.
Here’s my go-to recipe for twice-baked potatoes with mascarpone and chives.
Russet potatoes are ideal since they mash well and are a good size
Russet potatoes mash beautifully and retain a great shape when the insides are scooped out thanks to their thicker skin.
Additionally, this recipe uses medium-sized potatoes since cutting these beauties in half isn’t as visually appealing as stuffing them whole. You can easily double the portions for a larger crowd.
The filling for these twice-baked potatoes has two notable tweaks from many classic recipes — there’s no added milk, and it calls for mascarpone instead of sour cream.
A rich cream cheese made with heavy cream, mascarpone has a high fat content, usually around 60% to 75%. It gives the mashed interior extra depth and creamy lusciousness.
Use dried chives instead of the fresh alternative
Fresh chives are intimidating. They’re so delicate that a dull knife will tear right through them. You also need to make sure you use them all up before they go bad.
Dried chives are a revelation. They retain all of that delicate onion flavor without the hassle of another shopping trip just for one ingredient.
You can use them in mashes and sauces or garnish soups and broths with them. You can even add a sprinkle to classic dishes like cacio e pepe, or throw them into marinades and salad dressings on the fly. The possibilities are endless.
The combination of the dried chives with the higher salt content in the Parmigiano Reggiano rounds out the richer notes of the mascarpone.
The final product is a versatile and delicious side dish that reheats exceptionally well
Top your potatoes with bacon or turkey chili and serve them along with a side salad. To enjoy the dish later, pack leftovers in an airtight container or lay them flat in a sealed bag, then reheat as needed.
- Four medium russet potatoes
- 1 tablespoon olive oil
- 3 tablespoon unsalted butter, cubed and softened
- 1/2 cup mascarpone
- 1/2 cup shredded cheese (or about 2 ounces)
- 1/3 cup Parmigiano Reggiano, grated or shredded
- Kosher salt
- Black pepper
- 1 tablespoon dried chives
- Heat the oven to 400 degrees Fahrenheit.
- Scrub and dry the potatoes, making sure to get into all of the little crevices. Place them onto a foil- or parchment-lined baking tray. Poke some holes in the potatoes with a fork, which will allow the steam to escape. Top with a drizzle of oil and sprinkle of salt.
- Let them bake for an hour. The skin should look crispy, and a sharp knife should easily slide into the center. Remove them from the oven.
- When the potatoes have cooled enough to touch, use a sharp knife to slice a long oval on the top. Then scoop out the insides with a spoon, leaving a thin layer of roasted potato on the skin.
- In a medium bowl, mash the potatoes with butter, mascarpone, and cheese, then add chives. Add salt and pepper to taste.
- Load each potato skin with the filling.
- If serving immediately, bake the potatoes for five to 10 minutes on the center rack. Broil them on high for another five to seven minutes, making sure they don’t burn.
- If your potatoes are for the following day, then refrigerate them in an airtight container. When you want to serve them, bake the potatoes for 15 to 20 minutes at 400 degrees Fahrenheit and follow the previous instructions for broiling.